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4-Ingredient Halloween Edible Eyeballs: Vegan Ricotta Stuffed Mushrooms

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  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 28 minutes


  • Mushrooms of choice (I used white)
  • Vegan ricotta cheese (I used Kite Hill)
  • Sliced black olives
  • Sun-dried tomatoes, thinly sliced (do not use the ones in oil! I purchase the oil- and salt- free ones from Trader Joe’s)
  • Salt & pepper to taste


  1. Preheat oven to 375F. Line a baking sheet with parchment paper or a silicon baking mat.
  2. Remove mushroom stems, and set aside for later use (stir fry, soup, have fun with it!)
  3. Wash and dry mushroom caps, and use a small knife to hollow out the mushrooms to ensure a large enough hole to stuff. If you are using larger mushrooms, this may not be necessary.
  4. Add salt and pepper the ricotta to taste, then generously stuff the mushrooms.
  5. Top each mushroom with an olive slice.
  6. Decorate the mushrooms with the thinly sliced sun dried tomatoes, about 4-5 per mushroom.
  7. Bake for 12-14 minutes.
  8. Remove from oven, plate and serve warm!


The original idea for this recipe is from Jackie and her rad blog Vegan Yack Attack.

  • Prep Time: 15 mins
  • Cook Time: 13 mins
  • Category: Appetizer
  • Cuisine: Vegan